Grilled Citrus Gator Ribs Recipe

Oct 17, 2012 @ 5:25 PM
Posted by Steven W. Siler, Special Contributor

Nutrition

Cal/Serving: 933
Daily Value: 47%
Servings: 5

Gluten-Free, Wheat-Free

Fat	67g	102%
Saturated	26g	130%
Trans	1g	0%
Carbs	58g	19%
Fiber	2g	6%
Sugars	48g	0%
Protein	30g	59%
Cholesterol	194mg	65%
Sodium	683mg	28%
Calcium	104mg	10%
Magnesium	50mg	12%
Potassium	737mg	21%
Iron	3mg	16%
Zinc	5mg	32%
Vitamin A	919IU	18%
Vitamin C	60mg	101%
Thiamin (B1)	1mg	44%
Riboflavin (B2)	1mg	30%
Niacin (B3)	9mg	44%
Vitamin B6	1mg	57%
Folic Acid (B9)	32µg	8%
Vitamin B12	1µg	12%
Vitamin D	5µg	1%
Vitamin E	2mg	12%
Vitamin K	10µg	12%
Fatty acids, total monounsaturated	24g	0%
Fatty acids, total polyunsaturated	9g	0%

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These Grilled Citrus Gator Ribs are out of this world. If you've never had alligator ribs before, you're completely missing out on a local delicacy. These ribs are a local favorite in the gator-rich habitats of Florida, where they're a popular and delicious treat.

See all grilling recipes.

Click here to see Best Alligator Recipes.

INGREDIENTS

For the marmalade glaze:

1 cup orange juice
4 teaspoons lemon juice
1 cup orange marmalade
Pinch of salt
Pinch of white pepper
1 stick unsalted butter

For the ribs:

2 pounds alligator ribs
1 cup tangerine juice
1/3 cup Key lime juice
1/3 cup lemon juice
2 tablespoons olive oil
5 cloves garlic, chopped finely
2 sprigs thyme, stemmed
2 sprigs oregano, stemmed and chopped
1 teaspoon ground cumin
1 tablespoon orange zest
1 teaspoon kosher salt
1/2 teaspoon black pepper

DIRECTIONS

For the marmalade glaze:

Combine all of the ingredients except for the butter together in a saucepan and simmer for 15 minutes. Add the butter and keep warm over low heat until ready to serve.

For the ribs:

Place the ribs in a shallow glass dish or large resealable plastic food storage bag. Mix the remaining ingredients together in a nonreactive bowl, and stir until blended thoroughly. Reserve ½ cup marinade for basting.

Pour the marinade over the ribs and toss to thoroughly coat all pieces well. Cover the dish or close the bag and marinate for up to 3 hours in the refrigerator.

Preheat a gas grill on medium heat or prepare a charcoal grill.

Remove the ribs from the marinade and discard the marinade. Grill until the ribs are tender, basting frequently with ½ cup marinade, for about 45 minutes. Then, baste with the marmalade glaze, and serve.